Eggs In Cookery : Proceedings Of The Oxford Symposium Of Food And Cookery 2006

Author: Richard Hosking
Publisher: Oxford Symposium
Keywords: cookery, food, symposium, proceedings, eggs, oxford
Number of Pages: 336
Published: 2007
ISBN-10: 1903018544
ISBN-13: 9781903018545

Book Description:

The 25th Oxford Symposium on Food & Cookery was on the subject of Eggs in Cooking. One hundred and forty delegates came from all over the world, including most of the countries of Western and Central Europe, North and South America, the Middle East and Australia, as well as Southeast Asia, China and Japan. This is by far the widest geographical distribution the Symposium has ever achieved. Contributors to the volume include Bee Wilson, Pia Lim Castillo, Ken Albala, William Rubel, Rien Fertel, Fritz Blank, Phyllis Thompson Reid, Zona Spray Stark, Ursula Heinzelmann, Hervé This, Naomichi Ishige, Fuschia Dunlop, and Carolin Young. The subjects include: the cultural and social significance of eggs; the use of egg whites in building Phillippine monasteries; the classification of egg cookery by classical French chefs; the mystique of the soufflé; ancient eggs in Chinese cookery; Arctic fish eggs; molecular gastronomy and eggs.

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